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Sparkling Rosé Fruit Bowl

I made this yummy fruit salad for breakfast one Valentine’s Day a few years back, served with a delicious vanilla cream. Anything with booze in it gets my vote – even if it is for brekkie! As predicted, it was a little too delicate for Mr. D. who preferred the more robust eggs Benedict I served up afterwards!

This fruit salad is based on a dessert I used to order whenever I used to visit my favourite restaurant in Baker Street: mixed berries in champagne topped with a lemon sorbet. The fruits I ended up using would not have necessarily been my first choice (all they had that appealed to me when I popped into the supermarket the night before!) it all actually worked rather well: the crispness of the apple against the tart softness of the raspberries, the sweetness of the mango, with the zinginess of the grapefruit. I’m not a breakfast person but if this was breakfast every day, I would happily tuck in.

It’s autumn now, when breakfast is supposed to be comforting and warming, but I remembered this recipe and just had to share it. And of course its not just for breakfast. Despite the sugar and wine, you could almost fool yourself into thinking it was healthy! Who said salads can’t be decadent???

INGREDIENTS:

1 Granny Smith’s apple

200g raspberries

1 mango

1 pink grapefruit

500ml Sparkling rosé wine

2 tbspns Caster sugar

1/4 lemon

METHOD:

1. Make a sugar syrup by heating the sugar with 2 tablespoons of the wine until sugar has completely dissolved and syrup thickened slightly. Leave to cool.

2. Peel and dice the mango.

3. Remove peel and pith from grapefruit and cut into segments.

4. Core and chop apple, leaving peel on if you wish.

5. Squeeze lemon juice over the apple.

6. Combine prepared fruit in a bowl with the raspberries.

7. Add remainder of the rosé wine to the syrup.

8. Pour sweetened wine over the fruits.

9. Serve with cream,yogurt, ice-cream or sorbet.

VARIATIONS

If the recipe above isn’t quite your cup of tea (or glass of rosé!) don’t worry – maybe one of these boozy fruit salads will float your fruit bowl!

TROPICAL

Pineapple, mango, passion fruit, kiwi fruit with rum.

SUMMER BERRIES

Raspberries, strawberries, redcurrants and blueberries in champagne

FAR EASTERN

Lychees, rambutans, melon, papaya and dragon fruit in gin

PEACH MELBA

Peaches, raspberries, nectarines and apricots in Prosecco

ORCHARD FRUIT

Apples, pear, plums, apricots and blackberries in mulled cider

CHRISTMAS MAGIC

Kumquats, Clementine’s, blood orange, quince, figs, in mulled wine

 

 

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The-Heat-Is-On Tropical Fruit Compote

 

 

 

OMG OMG OMG! I’ve fallen in love… with a compote!

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No you are not imaging these words and I really am saying them. But I’ve just made the most amazing tropical fruit compote that’ll having you thinking that you’re sitting on a beach from the very first spoonful – and by beach I don’t mean Southend (although, of course, there’s nothing wrong with good old Southend!)

It was my second attempt at making this compote. The first attempt wasn’t too bad but I felt it was missing something. So I added more spices, some honey, and some booze – because let’s face it, everything tastes so much better with booze!

Initially I wasn’t a hundred per cent sure if all the flavours would work well together, even though I knew that many of the ingredients used to give flavour worked well individually with the pineapple, mango and passion fruit used in this recipe. Thankfully they did and I was thrilled with the result.

I loved the heat you got from the spices and the rum; the fresh zingyness of the lime; the sweet aroma of the vanilla, and the somewhat simultaneous sweetness and tanginess of the fruit. Delicious!

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But don’t just take my word for it – have a go at making it yourself!

Another thing I’ve discovered about fruit compotes – whether you use fresh or dried fruit – is that they are so versatile. You can serve them hot, warm or cold and they can be used  as a topping for porridge or toasted brioche as part of a yummy breakfast; they can be served as dessert with cream, mascarpone, ice-cream or custard. Compotes can also be used as a topping for cheesecake or a sponge pudding, or can be used as a filling for pancakes, crumbles, pies, cobblers or tarts.

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And if you’re feeding little people – and by little people I mean children not vertically challenged people like myself – you might want to leave out the rum.

Awesome!

THE HEAT IS ON TROPICAL FRUIT COMPOTE

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THE FOOD STUFF:

1 medium pineapple

2 large mangoes

5 passion fruit

Zest of 1 lime

Juice of 1/2 lime

1 vanilla pod

1 star anise

1/4 teaspoon mixed spice

2 tablespoons runny honey

a couple of good glugs of Malibu

THE EQUIPMENT STUFF:

1 Sharp knife

1 chopping board

1 baking tray

A variety of spoons

GET BUSY:

  1. Turn oven on to
  2. Peel and core pineapple and cut into chunks.
  3. Peel mangoes and cut into large chunks.
  4. Cut each passion fruit in half and scoop out pulp.
  5. Place fruit in an oven proof dish.
  6. Cut vanilla pod in half lengthways and scrape out seeds.
  7. Add vanilla to the fruit.
  8. Add remaining ingredients.
  9. Combine well.
  10. Pop in the oven and cook for 25mins or until pineapple chunks have softened.
  11. Take out of oven – and enjoy any way you wish!

 

All Sweet At Boston’s Beer And Sweet Fest 2016

EVENT: Boston Beer & Sweet Fest

HOSTED BY: Drink Craft Beer

PLACE: Space 57, 200 Stuart Street, Boston, MA 02116

DATE: 4th-5th November 2016

TIME:  Session 1 – Friday, November 4th: 6-9:30pm
Session 2 – Saturday, November 5th: 1-4:30pm
Session 3 – Saturday, November 5th: 6-9:30pm (the one we                     went to)

When I started  writing this post I was slightly hungover – and its all the fault of my sister and brother-in-law!

When I left London in October to join Mr. D. in Massachusetts after finally being approved for my Green Card (go me!) My sister and her husband decided to treat me and the fella to tickets to this year’s Beer & Sweets Fest that was being held in Boston. I love alcohol; I love sugar; I love alcohol and sugar; I love sugar and alcohol – proof that my sister and brother-in-law really do know me too well!

SO WHAT’S THIS FESTIVAL ALL ABOUT?

The Beer & Sweets Fest is an event thrown by Drink Craft Beer, who in the past have hosted events celebrating all that is good about, well, craft beer! As everyone knows that it’s not much fun drinking without having something to munch on, so these beer events are usually teamed up with a food item of some kind. So there’s been the Beer & Cheese Fest, the Beer & BBQ Fest (Mr. D. would have loved that!) Beer & Chocolate, Beer & Ice-Cream (whatever will they think of next???)… Well now it’s the turn of sweets.

WHAT’S THIS FESTIVAL LIKE?

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An indoor festival, there were a series of stalls where vendors from different companies were offering unlimited, free samples of either beer or sweets. Each company generally offered three different items for people to try.

And naturally most sweet treats were paired with a beer or cider from a neighbouring vendor – as suggested in the festival guide – which complemented it.

ON ARRIVAL

After having our IDs checked and receiving the obligatory wrist band, we then had to pick up a biodegradable tasting cup for all our drink samples (great way to cut down on waste) a festival guide and a pencil so that we could mark off all the goodies we’d sampled.

And then the fun began!

ONCE INSIDE

As each stall had about three items for everyone to try. Mr. D. and I worked out a strategy that we were going to go round the venue trying one thing from each stall before working our way around another two times so that by the end of the night we’d have tried everything.

Well at least that was the plan. Unfortunately it didn’t quite work out that way because as much as I think I can consume sweet stuff and alcohol all day long, my tiny little body had other ideas and decided that it just couldn’t handle the buzzing, sugar rush it was getting.

Oh well we tried! And we didn’t do too badly either.

WHO WAS THERE?

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Celebrating all that was great about New England beer, were a total of twenty breweries and cideries from the region as well as eight companies providing delicious sweet treats such as ice -cream, cookies, doughnuts, and various types of confectionery.

Here’s a list of the breweries, cider makers and confectioners who were in attendance, as well as the samples on offer.

BEER AND CIDER

Allagash Brewing Co. (ME)

Black – Belgian-style stout

Fluxus – Belgian-style saison w/ ginger

James Bean – Belgian-style strong ale w/ coffee

White – Belgian-style wit beer

Bantam Cider (MA)

Hibiscus Mint

Rojo-Chocolato – Bantam Rojo cherry & black pepper cider aged with chocolate roasted cacao nibs

Wunderkind – Cider with flower-blossom honey

Castle Island Brewing Co. (MA)

Hoodsie TBD – American stout with cocoa nibs & vanilla bean

Oaverzealous – Double IPA with oats & New Zealand hops

Palmside – Coconut porter

Citizen Cider (VT)

Americran – Cider with cranberries

Dirty Mayor – Cider with ginger

Stan Up – Vintaged cider made from heirloom apples

Clown Shoes Beer (MA)

The Barista – Brown ale with coffee & milk sugars

Chocolate Sombrero – Stout with cinnamon, vanilla, & ancho chili peppers

Space Cake – Double IPA

Downeast Cider House (MA)

Cranberry Blend – Cider with fresh cranberry juice

Original Blend

Pumpkin Blend – Cider with fresh pumpkin & chai spices

Exhibit A Brewing Co. (MA)

The Cat’s Meow – American IPA

Demo Tape Five – American brown Porter

Demo Tape Six – Dry-hopped kettle sour

Goody Two Shoes – Kolsch-style ale

Far From the Tree Cider (MA)

karr-UH-mel – Vanilla Sea Salt Caramel Cider

 Cord – Oaked maple cider

Ember – Toasted chai cider with smoked vanilla & burnt sugar

Foolproof Brewing Co. (RI)

Emperor of the Yahd – Bourbon barrel aged Double IPA

La Ferme Urbaine – Belgian-style saison

Peanut Butter Raincloud – Peanut butter porter  with chocolate

Henniker Brewing Co. (NH)

Hometown Double Brown –brown ale

King Misanthrope – Russian Imperial Stout

Ora – Belgian-style golden ale

Jack’s Abby Brewing Co. (MA)

Brewery Maker – Lager wine aged in bourbon barrels

Framinghammer – Baltic Porter

Red Tape – Amber lager

Lefty’s Brewing Co. (MA)

Big Brekkie Stout – Breakfast stout with organic chocolate, coffee, oatmeal, maple syrup, & bacon

Graham Cracker Porter

Vanilla/Chocolate Wedding Daze – Imperial Stout aged on organic vanilla beans & organic cocoa nibs

Long Trail Brewing Co. (VT)

Citrus Limbo – IPA infused with grapefruit & tangerine

Cranberry Gose – German-style gose brewed with cranberries

Barrel Aged Unearthed – Bourbon barrel aged stout

Lost Nation Brewing Co. (VT)

Gose – Slightly sour German wheat beer w/ coriander & sea salt

Cask Pitch Black –  black ale dry-hopped withGalaxy hops

Cask Vermont Pilsner – pilsner dry-hopped with Mandarina Bavaria hops

Newburyport Brewing Co. (MA)

Das Kolsch – Kolsch-style ale

Joppa Grande – Foreign Export Stout

Plum Island – Belgian-style Wit

Night Shift Brewing Co. (MA)

Awake – Coffee porter

Furth –Hefeweizen

Trifecta – Belgian-style pale ale aged w/ vanilla beans

Peak Organic Brewing Co. (ME)

Nut Brown – Brown ale

Fresh Cut – Dry hopped hoppy pilsner

Happy Hour – Pilsner

Samuel Adams (MA)

Slice of Citrus IPA – Citrus IPA

Black Harbor Stout – Imperial stout with vanilla, black pepper, coffee, & cocoa nibs

Neighborino Flanders Red – Belgian-style sour red ale

Slumbrew (MA)

UNION by Somerville Brewing – Barleywine

Yankee Swap 2016 – Rotating big beer

TBD Sour Brown Ale

Wormtown Brewing Co. (MA)

Blizzard of ’78 – English-style brown ale with cold brew coffee

Blonde Cougar – American blonde ale with honey

Norm – Oatmeal stout with cocoa nibs & toasted coconut

Spices Like Us – Imperial Russian Stout

SWEETS

Blackbird Donuts (Boston, MA)

Grapefruit and Cracked Pepper Glaze Donut

Cinnamon Spice Donut

Vanilla Sugar Donut

Chocolate Therapy (Framingham, MA)

The Cure – Dark chocolate truffle with cinnamon, bay leaf, cayenne, and Aleppo pepper

Fix – Smooth dark chocolate truffle topped with crunchy cocoa nibs

Honey Hops – Dark and milk chocolate truffle with Citra hops and honey

Honeycomb Creamery (Somerville, MA)

Apple Cider Donut with Caramel Swirl ice cream

Brown Butter Apple ice cream

Spiced Pumpkin ice cream

Kitchen Millie (Somerville, MA)

The Peanut Patriot – Peanut butter cookie

The Sugar Blizzard – Sugar cookies with sea salt and cinnamon

The Unrivaled Classic – Chocolate chip cookies

Miam Miam Macaronerie (South Boston, MA)

Chocolate Stout macaron

Salted Caramel macaron

Vanilla Bean macaron

Spindler Confections (Somerville, MA)

Salted Vanilla Caramels

Apricot Pate de Fruits

Peanut Brittle

Sweet Lydia’s (Lowell, MA)

Coconut Marshmallows

Turtle Bark – Caramel, pecans, and dark chocolate

Mexican Chocolate Stout S’More – S’more with vanilla marshmallow, ganache made with Clown Shoes Chocolate Sombrero stout, and graham cracker crumbs

Taza Chocolate (Somerville, MA)

Toffee Almond Sea Salt

Maple Pecan

Cranberry Pumpkin Spice

WHAT WE THOUGHT

To say that Mr. D. and I had a fab time is an understatement. There was such  a good vibe from the time we entered the venue and the purple-shirted staff members were so polite, helpful and accommodating. The vendors were an absolute delight (I’ve been to similar events back in London and this has not always been the case) and we managed to sample some fabulous, top quality food and drink. I don’t know who comes up with these innovative, highly original flavour combos but we had great fun tasting them.

Admittedly I’m not much of a beer drinker – that’s more Mr. D.’s thing – so I was thrilled to see that there were quite a few cider makers there that night because I am most definitely a cider girl!

Although we did enjoy almost everything, if I’m honest, I was disappointed that a very delicious and unusual sounding cider  – which shall remain nameless- had to be tipped into a waste bucket because neither Mr.D nor I could finish even that little two ounce sample which had an extremely strong taste which we did not find appealing. That’s not to say that it was rank – just not to our taste but that was the only thing we ditched that night.

WOULD WE GO AGAIN?

Oh you bet! We had such an amazing time there that if there was ever to be another one next year, we would definitely go. It wasn’t just the food and drink that was on offer that made it worth it, but the vibrant atmosphere, helpful event staff, friendly vendors and fab festival goers that made this event such a pleasant experience.

And let’s not forget that it’s events like these which give local breweries, cideries and confectioners the chance to put themselves and their products in the spotlight,  and make themselves known to a wider audience.

SPECIAL SHOUT OUT TO…

Although we thought everyone was amazing, there are some people who really stood out.

CITIZEN CIDER

Mr. D. and I sampled some great tasting cider but it was the vendor who really stood out as much as those cups of appley goodness! He had no in engaging the festival goers in conversation and seemed oo have time for everyone. The fact that he complimented me ookn my accent means that he gets a zillion house points!

SPINDLER CONFECTIONS

The vendor was very welcoming and took time to explain what the samples were and invited is to try them. And they were gooooood!

SWEET LYDIA’S

I found that this company were very generous with their samples. I’ve seen restaurants who serve up mingier dessert portions! They were all incredibly tasty and even though I’m not normally a huge coconut fan, I really loved the taste and texture of their coconut marshmallows.

FAR FROM THE CIDER TREE

Mr. D and I were very impressed with what we tried, and I loved the flavour of the vanilla sea salt caramel cider. The vendor was also a very cheery, laid back dude!

BLACKBIRD DOUGHNUTS

Okay, I was disappointed that there were no vanilla sugar doughnuts, and I really wish that their grapefruit and pepper doughnuts – which were created especially for the festival – had a greater hit of grapefruit. But I can overlook all of the above because Mr. D. fell head over heels for their cinnamon spice doughnuts, and I can’t say I blame him because they were pretty yum!

HONEYCOMB CREAMERY

Mr. D. couldn’t get enough of their apple cider ice – cream – especially when he teamed it up with the cinnamon spice doughnut from Blackbird Doughnuts. And I loved the bits of roasted apple in the butter brown apple ice-cream.

THE CHUBBY CHICKPEA

They weren’t giving away  any beer or sweet samples but instead were selling reasonably-priced actual food – for which Mr. D. and I were extremely grateful because as fabulous as sweets are you need food to mop up all that alcohol!

I ordered the falafel which was cooked to perfection – light on the inside and beautifully crisp on the outside. And Mr. D. loved his chicken schnitzel sandwich. Both were served with hummus – Mr. D’s fave – and a type of salsa.

My only complaint? Guys, ditch the bread roll/bap thing and go for a flat bread instead!

These guys have a food truck located in parts of Boston so catch them if you can.

EVENT STAFF MEMBER

Mr. D. and I need to give a massive shout out to a bespectacled, shaven-headed male event staff member on the Saturday night we attended – for having a heart of gold. Thank you.

MY SISTER AND BROTHER-IN-LAW

Thanks guys for this amazing gift. If it hadn’t been for you two, we wouldn’t have had such a great night out. Next time, leave the kids at home and come with us!

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Well done to Drink Craft Beer – you excelled yourself.  Here’s to next year!

Citrus Sorbet Cups

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Image from Pinterest

Image from Pinterest

 

A cool way to serve ice-cream and sorbet.

 

METHOD:

  1. Cut citrus fruit (lemons, limes, oranges, etc.) in half.
  2. Squeeze out juice.
  3. Scoop out any left over pulp.
  4. Cut a thin slice off the bottom so that the cups sit flat.
  5. Freeze until firm.
  6. Use as serving cups for scoops of sorbet.

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Saying It With Chocolates And Roses

 

 

I love the pairing of chocolate and rose as a flavour combination. It works really well and tastes divine. So you can imagine my delight when I came across some recipes featuring the two.

It’s no secret that I’m a huge chocolate fan – who isn’t? But I also really like the delicate flavour of rose – the sweet fragrance alone is deliciously tempting. It’s not a common flavouring in most parts of the world, being more popular in Asia and the Middle East. In the UK, it’s probably more commonly known for being used to flavour Turkish delight and rose creams. However in the Far East where my mum comes from, it’s used to flavour a whole variety of sweet things including cakes, biscuits, ice-creams, jams, jellies, milk puddings and drinks. One of my favourite drinks is a rose milkshake made with a delicious rose syrup. My mum prefers to dilute the syrup with water to make a type of rose squash.

 

I’m not surprised that it’s not as popular here in England as it’s a very difficult flavouring to get right: too little and you won’t be able to taste it; too much and it will taste as though your food has been laced with air freshener! It’s got to be spot on. But when you get it right it’s just like the flower itself – beautiful.

So I found three gorgeous recipes which combine both chocolate and rose together. They’d be perfect for Mother’s Day, St. Valentine’s Day, romantic meals – any occasions in which roses and chocolates are synonymous. But of course you can make them any time you want simply because they look and impressive and taste amazingly good!

CHOCOLATE WHOOPIE PIES WITH ROSE MARSHMALLOW FILLING

Makes 10-12

 

INGREDIENTS:

COOKIES

  • 60g – 2¼ oz unsalted butter diced plus extra for greasing
  • 120g – 4¼ oz golden caster sugar
  • 1 medium egg
  • 20g – ¾ oz cocoa
  • 125g – 4½ oz plain flour
  • 1 rounded tsp baking powder
  • pinch sea salt
  • 1 tsp vanilla extract
  • 3 tbsp milk

MARSHMALLOW FILLING

  • 1 medium organic egg white
  • 75g – 3oz white caster sugar
  • 1 tbsp sieved fresh orange juice
  • ¼ tsp cream of tartar
  • 5 pink marshmallows halved
  • pink food colouring optional

METHOD:

  1. Preheat the oven to 200C/180C fan/gas 6.
  2. Butter two baking sheets.
  3. In a food processor, cream together the butter and sugar until well blended, then incorporate the egg.
  4. Sift together the next three cookie ingredients and add to the mixture followed by the remaining cookie ingredients.
  5. Mix until well combined.
  6. Drop rounded teaspoons of the mixture on to the baking sheets spaced about 7cm l 2¾ in apart to allow for spreading.
  7. Bake until just risen and firm without crisping at the edges – they should be soft and slightly cake-like in texture.
  8. Loosen them immediately with a spatula and leave to cool.
  9. If not assembling on the day store in an airtight container.
  10. Place the first four filling ingredients in a medium bowl and whisk using an electric hand-held whisk until combined.
  11. Set the bowl over a pan containing a little simmering water and whisk the filling at high speed for 5 minutes or until thick and moussey.
  12. Add the marshmallows and stir for several minutes until beginning to melt.
  13. Then whisk until smooth and combined, adding a little food colouring if wished to achieve your desired shade of pink.
  14. Remove from the heat.
  15.  Sandwich the cookies in pairs with about a teaspoon of the filling, matching the top and bottom sizes as evenly as possible.
  16. Set aside for an hour for the filling to set.

CHOCOLATE AND ROSE PETAL JAM VICTORIA SPONGE

 

Makes 1 x 20cm (8″) cake

INGREDIENTS:

CAKE

  • 225g (8oz) diced unsalted butter
  • 200g (7oz) golden caster sugar
  • 1 tbsp golden syrup
  • 200g (7oz) self-raising flour
  • 2 tsp baking powder
  • 25g (1oz) cocoa sifted
  • 4 medium eggs
  • 100ml (3 ½ fl oz) milk

FILLING & TOPPING

  • about 125g (4 ½ oz) rose petal jam or good quality pink or red jam of your choice
  • 350ml (12 fl oz) double cream
  • pink food colouring optional

METHOD:

  • Butter a 20cm (8in) loose-bottom cake tin at least 7cm (2 ¾ in) deep.
  • Heat the oven to 190C/170 C fan oven/gas 5.
  • Place all the cake ingredients in a food processor and cream together, about 3-4 minutes, until completely smooth.
  • Transfer the mixture to the cake tin, smoothing the surface.
  • Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean.
  • Run a knife around the cake and leave to cool in the tin, then turn out.
  • For the filling, work the jam in a bowl to loosen in slightly.
  • In another bowl, whisk the cream with a couple of drops of pink food colouring until just starting to form soft peaks, taking care not to let the cream turn buttery.
  •  Slit the cake horizontally into three layers using a bread knife.
  • Spread the bottom layer with half the jam, and then half the cream. Repeat with the middle layer using up the remaining jam and cream and set the top layer of cake in place.

CHOCOLATE ROSEWATER MOUSSE

 

INGREDIENTS:

  • 125g – 4½ oz dark chocolate about
  • 70 per cent cocoa broken into pieces
  • 2 medium organic eggs separated
  • 25g – 1oz caster sugar
  • 100ml – 3½ fl oz double cream
  • few drops rosewater to taste

METHOD:

  1. Gently melt the chocolate in a bowl set over a pan containing a little simmering water.
  2. Allow to cool to room temperature.
  3. Whisk the egg whites in a large bowl until stiff using an electric whisk, then sprinkle over the sugar a tablespoon at a time, whisking well with each addition until glossy.
  4. Fold the egg yolks into the whisked whites.
  5.  Flavour the cream to taste with rosewater and fold into the chocolate in two goes.
  6. Now fold in a third of the egg mixture to loosen it, and then the remainder in two goes.
  7. Spoon or pipe the mousse decoratively into dessert dishes or glasses.
  8. Cover and chill for several hours or overnight.

Enjoy!

 

 

 

 

 

 

 

How Cool Is That! Make Your Own Ice Ice-Bucket!

 

It’s Christmas; time for eating drinking and being very, very merry! Socialising is one of the best things about the festive season, and I love having a full house.

Of course, along with drinks comes the need to keep them cool. I found this method for making a beautiful ice- bucket using a plastic bottle and water! You can decorate it however you like using a range of materials. The end result is stunning – and costs virtually tuppence!

 

You Will Need:

Empty 2ltr plastic bottle

Empty 1ltr glass bottle

Water

Decorative materials for ice-bucket e.g:

flowers

leaves

fruit slices

petals

sprigs of herbs

berries

food colouring etc.

METHOD:

  1. Cut the top off empty plastic bottle.
  2. Place glass bottle inside.
  3. Fill two-thirds of bottle with water.
  4. Push decorative materials around the sides (or add food colouring. Do not stir if you want a marbled effect.)
  5. Stand the bottle in the freezer for 4-5 hours until frozen.
  6. When ready to use, run glass bottle quickly under a hot tap so that it slides off.
  7. Place hand-crafted, highly original ice-bucket on the table along with drinks and mixers.
  8. Wait for admiring comments!

TOP TIPS:

  • Use boiled, slightly cooled water for a crystal clear finish.

 

  • You can also apply the method to making ice-bowls to serve ice-cream (place a smaller bowl inside a large one) or make shot glasses.

 

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